Diet Schmiet! (Surfer Blood Orange Cheesecake)
31st Aug 10
Surfer Blood Orange Cheesecake
Preheat oven to 180°C
An 18cm (7in) springform cake tin, lined with baking paper
STUFF:
For base -
8 chocolate ripple biscuits, crushed
2 tablespoons of raw sugar
60g butter, melted
Mix the biscuits and sugar together, add the melted butter.
Mix thoroughly and press in to the base of the cake tin.
Bake for 10 minutes.
For Filling -
3 tablespoons blood orange juice
(1-2 blood oranges)
1 envelope unflavoured gelatin
4 large free range egg yolks
155ml milk
150g raw sugar
Pinch of salt
Grated zest of one blood orange
1 teaspoon vanilla bean paste (or ½ teaspoon vanilla extract)
500g ricotta cheese
125g cream cheese, at room temperature
½ cup cream, whipped
For Glaze -
¾ teaspoon unflavoured gelatin
7 tablespoons strained blood orange juice (2-3 blood oranges)
2 tablespoons sugar
¼ teaspoon cornflour
ACTION:
For Cheesecake -
Place orange juice in to small bowl.
Sprinkle the gelatin over the juice and set aside for 10 minutes to soften.
In a small heavy based saucepan beat egg yolks and whisk in the milk. Gradually whisk in sugar. Cook over low heat stirring constantly until the custard coats the back of the spoon (around 5-7 minutes).
Transfer to a bowl and stir.
Add the gelatin mix, orange zest and vanilla.
Stir to combine. Set custard aside.
Using an electric mixer with a beater attachment or food processor add the ricotta and process until smooth.
While machine is going add the custard, process until smooth.
Transfer to a large bowl and add the whipped cream.
Pour in to the prepared pan, cover and chill overnight.
For Glaze -
In a small bowl sprinkle the gelatin over 2 tablespoons of the juice.
In another small bowl mix 1 tablespoon of the juice with the cornflour.
Add the rest of the juice (4 tablespoons) and the sugar to a small saucepan. Bring to the boil. Whisk in the cornflour/juice mix.
Remove from the heat and stir in the softened gelatin.
Cool until lukewarm and pour over set cake.
Chill for 1 hour or until glaze is set.
To serve heat knife and run around the edge of the cake before releasing the springform side. Slide on to serving plate and chill until serving.